S’mores Chocolate Chip Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These soft and chewy s’mores cookies start with a brown sugary and cinnamon-spiced graham cracker base with plenty of chocolate chips and marshmallow bits packed into every gooey bite. You can also find this recipe on page 21 of my cookbook.
NOT YOUR AVERAGE S’MORES COOKIE
In 2018, I published this s’mores chocolate chip cookie recipe, but it is not even close to the one you’re seeing in the recipe card now.
In the original recipe, I used my favorite chocolate chip cookie base and filled it with graham cracker chunks, milk chocolate bar pieces, and mini marshmallows. While this served just fine as a s’mores chocolate chip cookie, the marshmallows often melted out of the sides, never to be tasted again, and I didn’t think the graham flavor was prominent enough to consider it a “s’mores” situation.
The cookie you see now is bursting with s’mores flavor, thanks to some major changes that make this cookie exactly what you think of when you hear the word “s’mores.”
START WITH A GRAHAM CRACKER COOKIE BASE
In 2023, my monthly baking series was frosted cookies. I added a frosted s’mores cookie to that collection that started with a graham cracker cookie base. That cookie base was so good that I even gave it its own standalone recipe/post. It is exactly what you love about graham crackers (the texture, the brown sugar flavor, the cinnamon) but in soft and chewy cookie form.
USE MARSHMALLOW BITS INSTEAD OF MARSHMALLOWS
I love a good marshmallow, but they don’t always stand up as well as I’d like them to in the oven. In fact, they often just melt into oblivion and you can’t even really taste or detect that a marshmallow was ever there.
Not in these cookies! We’re using marshmallow bits, which are what you typically put in hot cocoa mix. These marshmallows have been freeze-dried so they hold their shape and flavor, and they add the perfect little “crunch” to these otherwise soft and chewy cookies.
KEY INGREDIENTS
Aside from the usual ingredients like flour, baking soda, baking powder, and salt, there are a few other key ingredients that make these chocolate chip smores cookies top notch perfect.
GRAHAM CRACKER CRUMBS: we’re using these for texture and flavor. You can buy them pre-made or make them yourself. And you can use any graham crackers you like– cinnamon, honey, plain, whatever you like!
CORNSTARCH: since graham crackers can add a little weight to a cookie dough, we’re softening things up with a little cornstarch. It helps keep these cookies super soft and chewy.
GROUND CINNAMON: regardless of the graham crackers you use, we’re adding in a little cinnamon for good measure.
ROOM TEMPERATURE BUTTER: no melted butter here, which means we don’t have to chill the dough. This is a super quick cookie recipe!
LIGHT BROWN SUGAR: for moisture and flavor! The deep sweetness and molassesy notes bring the perfect complement to the graham cracker base.
SEMI-SWEET CHOCOLATE CHIPS: feel free to use milk chocolate if you prefer to stick to the “OG” s’mores flavor profile.
MARSHMALLOW BITS: as I mentioned already, you do not want to use mini marshmallows here. Marshmallow bits are freeze-dried and hold their shape much better. You can buy marshmallow bits online or find them in the ice cream or candy aisle of most major grocery stores.
HOW TO MAKE S’MORES CHOCOLATE CHIP COOKIES
These easy smores cookies come together in about 25 minutes (including a 10 minute rest– more about that below), and then you just have to bake them! For maximum enjoyment, let them cool for about 15 to 20 minutes, then eat one warm. Talk about YUM!
STEP #1
Start by combining the the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt, then whisk together until everything is combined and set it aside.
STEP #2
Next, cream together the the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.
STEP #3
Turn the mixer speed to medium, then slowly add the flour and blend until dough just comes together. Add the chocolate chips and marshmallow bits, then blend until evenly dispersed. Cover the cookie dough and allow it to rest for 10 minutes.
WHY ARE WE LETTING THE DOUGH REST?
Resting cookie dough, even without chilling, can improve the flavor and the texture of the baked cookies. Just a 10 minute rest helps hydrate the flour and the graham cracker crumbs to insure a cohesive dough that bakes up perfectly in the oven.
STEP #4
Once the dough has rested, drop rounded balls of dough onto the prepared baking sheet and use your hands to roll them into a smooth ball. Bake until edges are set, then pop a few extra chocolate chips and marshmallow bits into the tops of the hot cookies.
I highly recommend reheating leftover cookies in the microwave for that just-finished-s’more taste and texture, though it’s perfectly fine to eat them at room temperature! The marshmallows will have the most texture day 1, but as they sit, the marshmallows will start to take on a bit of moisture.
Nothing wrong with that! It just means you might want to finish them off before they get a chance to soften at all… Just sayin’.
S’MORE S’MORES RECIPES TO TRY
S’mores Chocolate Chip Cookies Recipe
Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 6 graham cracker sheets crushed into a fine crumb, about ¾ cup
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips1
- ½ cup (24g) marshmallow bits2
Instructions
- Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, combine the the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.1 cup + 2 Tablespoons (135g) all-purpose flour, 6 graham cracker sheets, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.½ cup (113g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Turn the mixer speed to medium, then slowly add the flour and blend until dough just comes together. Add the chocolate chips and marshmallow bits, then blend until evenly dispersed. Cover the cookie dough and allow it to rest for 10 minutes.½ cup (85g) semi-sweet chocolate chips1, ½ cup (24g) marshmallow bits2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.
- Bake the cookies for 8-10 minutes until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Video
Notes
- Chocolate chips: you can use milk chocolate chips if you prefer to stay true to traditional s’mores.
- Marshmallow bits: these are not the same as mini-marshmallows, as those will melt into the cookie dough and you won’t even be able to detect them. You can buy marshmallow bits online or find them in the ice cream or candy aisle of most major grocery stores.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.